Produce picks: Meyer lemons

Meyer lemons have become so popular, chefs around the country can't get enough of them. We're in luck. It's Meyer lemon season now in California.

The Meyer is a cross between a regular lemon and a sweet orange, first introduced to the United States from China in 1908. It was named after Frank Meyer, who was a world explorer of food for the U.S. Department of Agriculture. Meyer would find something good in another part of the world and send it home.

For more than a century, the Meyer lemon was mainly grown in backyard gardens, but these days, you'll find them at farmers markets and some grocery stores for 50 cents to $1 each, depending on size. The juice and zest of a Meyer lemon are perfect in desserts, quick breads, cakes, salad dressings and sauces. In short, it's one great squeeze.

This is prime season for Meyer lemons, that perfect cross between a lemon and an orange. (Lane Hartwell/Staff Archives)
(
LANE HARTWELL
)

Michael Marks is the marketing manager for FreshPoint.

In the Bins

Minneola tangelosLocal farms, San Joaquin Valley$1.29 to $1.69 per poundTips: Larger than a tangerine but smaller than an orange, the Minneola is just the right size -- and its quirky snub nose makes it easy to peel.CilantroYuma, Ariz., Oxnard, Mexico69 to 99 cents per bunchTips: Very cold temperatures are causing bronze coloration on the usually green leaves. Bundles at the market have been smaller than normal.